Burgers With Onion Dip and Potato Chips

Burgers With Onion Dip and Potato Chips
Tom Schierlitz
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preparation
15
minutes
cooking
15
minutes
Serves 4

Ingredients

1 1/4
pounds
ground chuck (85 percent lean or less)
kosher salt and black pepper
canola oil, for the grill
4
soft onion rolls, split
1/2
cup
onion dip
4
leaves Bibb lettuce
16
bread-and-butter pickle chips
1
cup
ridged potato chips

Directions

  1. Heat grill to medium-high. Form the beef into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty. (This will prevent overplumping during cooking.) Season with a total of ½ teaspoon each salt and pepper.
  2. Oil the grill and cook the patties with the wells facing up for 4 to 5 minutes. Flip and cook until an instant-read thermometer inserted in the center registers 155° F for medium, 4 to 5 minutes more.
  3. Meanwhile, grill the rolls until toasted, 1 to 2 minutes. Dividing evenly, spread the rolls with the onion dip. Form sandwiches with the rolls, burgers, lettuce, pickles, and potato chips.
Kristen Evans Dittami
May 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 233
  • Fat 26 g
  • Sat Fat 10 g
  • Cholesterol 88 mg
  • Sodium 883 mg
  • Protein 31 g
  • Carbohydrate 36 g
  • Sugar 9 g
  • Fiber 1 g
  • Iron 4 mg
  • Calcium 97 mg
What does this mean? See Nutrition 101.

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